Spinach And Bean Minestra

• 4 Tbsp. oil
• 1/2 lb. bacon, cut into small pieces
• 3 garlic cloves, minced
• 1 lb. spinach, cooked, drained and chopped (reserve the cooking water)
• 1 tsp. salt
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried oregano leaves
• 1 c. ditalini, cooked and rinsed in cold water
• 1 (20 oz.) can cannellini
• 1/2 c. grated Romano cheese
• 1 (28 oz.) can tomatoes

1. Heat the oil in a heavy pot over medium heat.
2. Cook the bacon until it is done, but not crisp.
3. Pour off all but about 6 tablespoons of the fat.
4. Add the garlic.
5. Cook, stirring, until golden.
6. Add the spinach and its cooking water, salt, pepper, oregano, ditalini, cannellini (undrained) and tomatoes.
7. Stir over low heat for 5 minutes.
8. Stir in the Romano cheese and serve. Minestra is a very thick soup, almost a stew.

oil, bacon, garlic, spinach, salt, salt, pepper, oregano, ditalini, cannellini, romano cheese, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=270728 (may not work)